Red Hot Macaroni and Cheese

So, the KINGS are on a roll. What that means is that they won last night. Next step…the CUP.  Okay, they do have a way to go but it’s still possible. And here’s a recipe you can make in advance then pop it in the oven and enjoy the game while it bakes. This is not as hot as the title suggests but I have included it in both of my cookbooks and everyone seems to enjoy it. Make it tonight and eat it tomorrow or Saturday.

1 lb. macaroni

1/3 cup butter

1 med. onion, finely chopped

1/2 cup celery, finely chopped

1/3 cup flour

2 1/4 cups milk

1 cup whipping cream or half and half

1/2 tsp. red chile pepper flakes (or less if you don’t want that much heat)

1 tsp. Worcestershire sauce

4 cups cheddar cheese, shredded

1/2 cup white wine

salt and pepper to taste

1 med. red bell pepper, cut in strips

Cook macaroni in boiling salted water according to package directions. Set aside. In a wide frying pan or dutch oven over medium heat, melt butter. Add onion and celery and cook until soft but not browned. Blend in flour and cook until bubbly, about 2 minutes. Gradually add milk and cream whisking constantly. Cook until sauce boils and is thickened. Reduce heat; add red pepper flakes, Worcestershire sauce and 3 cups of the cheese. Remove from the heat; stir until cheese has melted; add wine. Stir in the cooked macaroni and season to taste with salt and pepper. Turn into a shallow 3-quart casserole or a 13 x 9-inch baking dish. Arrange bell pepper slices on top and sprinkle with remaining cheese. (At this point, you may cover and refrigerate for up to 24 hours) Preheat oven to 375 degrees. Bake uncovered for 25 to 30 minutes (35 to 40 minutes if refrigerated) or until bubbly and lightly browned.

I like to serve this with grilled Italian sausages and a crisp Chardonnay. Enjoy.

GO KINGS!!!

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